Pancakes, Anglo-American style

I say American style though those are thicker and more like what we Brits would call Scotch pancakes. This is perhaps halfway between the British and American traditions by virtue of being thinner than the American version but smaller than British, and served with bacon and maple syrup as you might find in any cafe in NYC!

Pancakes are easy to make but there is a knack to them. Cooking in a small non-stick egg pan, as I have done, makes them easier to manage and flip, and you can stack them beautifully!

First thing to note is that I rely on experience rather than weighing things down to the last grain, which is not good for baking but works well here.

Start with plain flour, of which I used probably 150g and sieved it into a mixing bowl with a pinch of salt. Form a well in the centre and crack eggs. In my case I added two duck eggs, but you can judge according to how big your eggs are. Also a little vegetable oil, no more than a tablespoon.

Add a little milk to lubricate the mix, then whisk hard, adding milk at intervals until you have a smooth batter mixture. It should be pourable, contain no lumps, but not be too runny either. You want the consistency that allows you to take a ladle and spoon some into a pan without difficulty. If it becomes too thick add a little more milk, and stir in sieved flour if it looks too thin.

Cover with a clean tea towel and allow the batter to rest for 20 minutes or so. Meanwhile start to cook your bacon slowly to a crisp, then keep warm. Also set your table, leaving a bottle of maple syrup ready to use!

Take a small egg pan, big enough for one fried egg, and warm up on the hob. In my case I used the boiling plate of the Aga. Add some oil and heat for a few seconds until hot.

Ladle a small amount of batter mix, then swill it around to cover the bottom of the pan. Run a spatula under it to ensure the pancake does not stick. Turn or flip after a minute or so, then repeat the cooking for the other side, before sliding on to a warm plate.